Author Topic: Cream Cheese- Some washed, some not  (Read 1031 times)

Milk Maid

  • Guest
Cream Cheese- Some washed, some not
« on: July 03, 2013, 05:42:18 PM »
I've made all sorts of cream cheese recipes but don't understand why some call for the curd to be washed with warm water (to ~120-130F)? Is this to slow or stop the fermentation and preserve a sweet flavor? Does it lower yield?

Thank you everyone.

-Milk Maid

linuxboy

  • Guest
Re: Cream Cheese- Some washed, some not
« Reply #1 on: July 05, 2013, 03:48:10 PM »
Washing primarily accomplishes

- Removes lactose to prevent over and later acidification. More sweetness to taste.
- Leeches a little calcium. Makes for a more pliant body.

So it's exactly as you said. Yield should be identical when done right... maybe just a tiny little bit less. depends on process.

Milk Maid

  • Guest
Re: Cream Cheese- Some washed, some not
« Reply #2 on: July 05, 2013, 10:57:55 PM »
 ;) And by THank you everybody I mean you, Pav.

george

  • Guest
Re: Cream Cheese- Some washed, some not
« Reply #3 on: July 06, 2013, 09:24:17 AM »
Hmmmm ... I'd like to see a recipe for cream cheese that involves washing, but never saw one.  I gave up on making my own cream cheese because I didn't like the tartness.  Anyone got a good one?